Ingredients for Lacquered Crock Pot Chicken
- Vegetable Oil
- 2 - 3 lbs. boneless skinless chicken thighs
- Onions
- Tomatoes
- Orange
- Sugar
- Salt
- Pepper
- Water
- Bouillon Cube
- Red Currant Jelly
- Sweet Sherry
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- sesame seeds, for garnish (optional)
- green onions, chopped for garnish (optional)
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How to Make Lacquered Crock Pot Chicken
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Set aside.
- Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
- Place the chicken thighs in the crock pot.
- Pour the glaze over the chicken, ensuring each piece is coated.
- Cook on low for 4 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- During the last 30 minutes of cooking, broil the chicken in the oven to crisp up the skin. Watch closely to prevent burning.
- Serve hot and enjoy! Consider garnishing with sesame seeds and green onions for extra visual appeal and flavor.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
61g
Fat
24g
Carbs
7g
